Cedar Lane Comfort Food: Baked Potato Soup

Posted August 30, 2015

This creamy baked potato soup is so versatile, it can be modified to suit any taste or preference. Try different types of cheese, modify the amount of spice; anything you choose to make this recipe unique and turn it into your own family favorite!

Baked Potato Soup

Yield: approx. 10 servings

Ingredients

4 white potatoes
⅓ cup flour
⅓ cup butter
3 cups milk
½ cup sour cream
1 cup Colby or Monterrey Jack shredded cheese (or combine ½ cup of both cheeses)
1½ tsp garlic powder
1½ tsp red pepper flakes
1½ tsp pepper (to taste)
6 pieces of bacon, crumbled

Directions

Bring a large pot of water to a boil.

Peel potatoes and cut into smaller pieces, place in pot and boil until soft. Drain, mash, and set aside.

In a separate large pot, mix together flour and butter.

Slowly add milk to the pot, and whisk until it starts to thicken.

Once thickened, add potatoes, sour cream, cheese, and seasonings, and bring to a boil.

Let boil for two minutes, stirring continuously. Set temperature to low and let simmer for 10 minutes.

Add crumbled bacon right before serving. Top with cheese and bacon.

Cedar Lane Livestock Tips: Being Safe Around Livestock

Posted August 28, 2015

It’s something we may take for granted since we work around animals all day, but this article from OnPasture.com has great facts and tips on being safe around livestock. Of note, tips for interacting with bulls as well as an “animal to English dictionary” of what your livestock are saying and what your response should be.

photo credit: S. DiGerolamo, 2015

Cedar Lane Auction Results: Round Bales of Hay Go For a High

Posted August 26, 2015

UPPER PITTSGROVE TWP. — Prices realized Tuesday at Cedar Lane Feeds Auction Sales were as follows:

Hay, per square bale: High, $5.75; Low, $1.00.

Hay, per round bale: High, $55; Low, $5.00.

Goats: High, $135; Low, $–

Sheep: High, $85.00; Low, $–.

Chickens: High, $13.50; Low, $1.00

Ducks: High, $7; Low, $3.50

Rabbits: High, $13.00; Low, $0.50

Chicken Eggs – Brown: High, $3.70; Low, $3.00.

Chicken Eggs – Green: High, $3.20; Low, $–

Duck Eggs: High, $2.60; Low $2.40

Cedar Lane Comfort Food: Strawberry Blueberry Trifle

Posted August 23, 2015

This is a recipe that you CAN “trifle” with! A no-bake dessert that’s great for last-minute guests or party invites, it’s delicious as it is colorful!

Strawberry Blueberry Trifle

Yield: approx. 14 servings

Ingredients

10 oz. angel food cake, cut into 1 inch cubes
2 pints strawberries, sliced
2 pints blueberries

For the cream filling:
6 tbsp sweetened condensed milk
1 ½ cups cold water
1 package sugar-free white chocolate instant pudding mix
12 oz. frozen whipped topping, thawed

14-cup trifle dish

Directions

In a medium bowl, whisk the condensed milk and water together.

Add the pudding mix to the bowl, whisking for 2 minutes. Once combined, let stand for 2 minutes or until soft-set.

Lightly fold in the whipped topping to the mixture using a spatula, being careful not to overmix.

Arrange half of the cake in the bottom of a 14-cup trifle dish so that the pieces fit tightly together as a single layer, without pressing down on the cake.

Sprinkle cake evenly with a layer of blueberries, then pour half of the cream mixture over the blueberries and gently spread out to cover layer.

Top with a layer of strawberries. Loosely layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.

Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour before serving.

Cedar Lane Livestock Tips: Weather and Plants Affect on Hay

Posted August 21, 2015

This article from Countryside Magazine discusses how the weather and maturity of plants can affect the nutritional quality of hay. It discusses the difference between grasses and legumes, indicators of plant maturity, and what to look for when buying quality hay.

Cedar Lane Auction: Goats Sell For a High of $97.50

Posted August 19, 2015

UPPER PITTSGROVE TWP. — Prices realized Tuesday at Cedar Lane Feeds Auction Sales were as follows:

Hay, per square bale: High, $6.50; Low, $.50.

Hay, per round bale: High, $39; Low, $1.

Straw, Square: High, $3; Low, $2

Goats: High, $97.50; Low, $57.50

Calves: High, $100; Low, $80

Sheep: High, $197.50; Low, $–.

Chickens: High, $17.50; Low, $1.00

Guineas: High, $12; Low, $–.

Rabbits: High, $3.50; Low, $1.

Pigeons: High, $4.40; Low, $2

Chicken Eggs – Brown: High, $3.50; Low, $2.80.

Chicken Eggs – Green: High, $2.70; Low, $2.20

Cedar Lane Comfort Food: The Best Chocolate Chip Cookie Recipe Ever

Posted August 16, 2015

Chocolate chip cookies are as personal as they are universal.

You may have heard about the New York Times recipe for the best chocolate chip cookie you’ve ever had. We’ve found a somewhat simpler recipe from theliveinkitchen.com, but if you want to conquer the original New York Times one from Jacques Torres, you can find it at the end of this post.

Chocolate Chip Cookies

Ingredients
2 cups minus 2 tablespoons cake flour
1⅔ cups bread flour or unbleached all purpose flour
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons coarse kosher salt
2½ sticks (1¼ cups) unsalted butter
1¼ cups firmly packed light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2½ cups semisweet or dark chocolate chips or disks
Sea salt

Directions
In a large bowl, whisk together the flours, baking soda, baking powder, and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes.

Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.

Reduce the speed to low, add the dry ingredients, and mix until just combined, 5 to 10 seconds. Use a wooden spoon or rubber spatula to fold in chocolate chips.

At this point, you can bake the cookies or press plastic wrap against the dough and refrigerate it for 24 to 72 hours. When you’re ready to bake the cookies, preheat the oven to 350ºF.

Line a baking sheet with parchment or a Silpat.

Scoop generous mounds of dough onto the baking sheet. Sprinkle them lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.

Transfer the sheet to a wire rack for 10 minutes, then transfer the cookies to another rack to cool completely. Repeat with the remaining dough.

Adapted from Jacques Torres in The New York Times

Cedar Lane Livestock Tips: Safe Cattle Hauling

Posted August 14, 2015

Transporting cattle to summer and winter pastures, or for shows and competitions requires careful planning and preparation. This article from South Dakota State University’s website iGrow.org discusses stocking density, cattle weight and distribution, and preparation of your hauling trailer.

Cedar Lane Auction: Chickens Sell for High of $13.00

Posted August 12, 2015

UPPER PITTSGROVE TWP. — Prices realized Tuesday at Cedar Lane Feeds Auction Sales were as follows:

Hay, per square bale: High, $5.75; Low, $2.

Hay, per round bale: High, $27; Low, $10.

Goats: High, $142.50; Low, $125.

Sheep: High, $42.50; Low, $27.50.

Chickens: High, $13; Low, $1.

Ducks: High, $7.50; Low, $2.50.

Rabbits: High, $6.50; Low, $.50.

Chicken Eggs – Brown: High, $3; Low, $2.60.

Chicken Eggs – Green: High, $1.50; Low, $–.

Chicken Eggs – White: High, $2; Low, $–.

Cedar Lane Comfort Food: Cheese and Bacon Potatoes

Posted August 9, 2015

Potatoes may be considered the ultimate comfort food! Try this cheese and bacon version as a mouth-watering side to your next dinner.

Cheese and Bacon Potatoes

Yield: approx. 6 servings

Ingredients

½ pound bacon
3 extra large russet potatoes, peeled and chopped into ½”-¾” pieces, about 6 cups worth
1 teaspoon kosher salt
¾ teaspoon ground black pepper
1 ½ cups Cheddar or Mexican blend cheese, shredded
3 green onions, sliced thin

Preheat oven to 400 degrees F.

Directions

BACON: Spread the bacon strips out across a large baking sheet pan and place on the middle rack.
Set a timer for 15 minutes, then remove it from the oven when it is as crisp or crunchy as preferred.
Transfer the bacon to a paper towel-lined plate to drain.
When cool enough to handle, chop the bacon into small bite-sized pieces.
Save the baking pan with the grease remaining from the bacon to use for the potatoes.

POTATOES: While the bacon is cooking, peel and chop the potatoes.
There should be 2-3 tablespoons of bacon grease left on the tray. (If there is more than that, drain off a bit.)
Put the potatoes on the tray and toss with tongs to thoroughly coat them in the bacon grease, then sprinkle with salt and pepper.
Spread the potatoes out in a single layer and bake for 20 minutes, then toss a second time and bake an additional 20 minutes.
Then toss a final time, making sure that none of the potatoes stick to the tray, and bake another 15 minutes, monitoring their progress so they don’t overcook.
Remove the potatoes from the oven and sprinkle generously with shredded cheese and chopped bacon.
Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted.
Top with sliced green onions just before serving.